Best 3 Czwikla Polish Beets Recipes

Czwikla, also known as Polish beets, is a traditional Polish dish made from grated beets, vinegar, sugar, and spices. This versatile side dish can be served warm or cold, and it pairs well with a variety of meats, fish, and vegetables. Whether you're a seasoned cook or a beginner in the kitchen, finding the best recipe for czwikla polish beets can be a fun and rewarding experience. With so many variations available, you're sure to find a recipe that suits your taste and skill level. Read on to discover the secrets of creating this delicious and iconic Polish dish!

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BOTWINKA (POLISH VEGETABLE SOUP WITH BEET GREENS)

Botwinka (Polish Vegetable Soup with Beet Greens) image

Why waste beetroot greens? Trouble is many of us don't know what to do with them. This Polish vegetarian soup comes to the rescue, a delicious combination of hearty root vegetables and nutrition-packed beetroot greens.

Provided by Olenka

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 3

Number Of Ingredients 15

Ingredients

2 carrots, peeled and diced
1 parsnip, peeled and diced
½ celery roots (celeriac), peeled and cubed
1 leek, sliced
cold water to cover
5 beets with leaves and stems - beets peeled and chopped, leaves sliced
3 potatoes, diced
1 cube vegetable bouillon
1 tablespoon white sugar
1 dash lemon juice, or to taste
salt and pepper to taste
3 tablespoons heavy cream
2 tablespoons all-purpose flour
3 eggs, hard boiled
1 tablespoon chopped fresh dill, plus more for garnish

Steps:

Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

Nutrition Facts : Calories 482.3 calories, Carbohydrate 84.3 g, Cholesterol 184.1 mg, Fat 11 g, Fiber 13.9 g, Protein 15.9 g, SaturatedFat 5 g, Sodium 386.4 mg, Sugar 21.2 g

PICKLED BEETS (CWIKLA)

Pickled Beets (Cwikla) image

A great Polish side dish for all you beet lovers.Serve over greens for a nice salad or all alone. Check out my polish Potato and Beet Salad recipe #66870 which has beets in it. We serve the potato salad for Easter.

Provided by Rita1652

Categories Lunch/Snacks

Time 20m

Yield 4 cups

Number Of Ingredients 7

Ingredients

3 cups sliced cooked fresh beets or 3 cups canned beets
1 large onion, sliced into thin rings
1 tablespoon grated fresh horseradish or 4 teaspoons prepared horseradish
8 whole cloves or 1/2 teaspoon caraway seed
2 cups vinegar
1 tablespoon brown sugar
2 teaspoons salt

Steps:

Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
Boil vinegar with sugar and salt 2 minutes.
Pour over the beets.
Cover; refrigerate 24 hours.

CZWIKLA - POLISH BEETS

Czwikla - Polish Beets image

One of my dad's signature dishes. He loves making czwikla and always has extra jars on hand to pass around to family and neighbors. Adjust the horseradish to your liking of "heat". The mount for this recipe results in a medium-sharp taste. My mother likes it mild, and I like it super-sharp; everyone will like it a little differently. This dish tastes BEST with fresh mashed potatoes! * Trust me on that... try it; its soooo good!

Provided by Monica H @MonisiaH

Categories Vegetables

Number Of Ingredients 4

Ingredients

4-5 - beets
1/3 cup(s) grated horseradish
1 teaspoon(s) sugar
1 tablespoon(s) white vinegar

Steps:

Wash and boil beets until tender (about 40 minutes).
Drain beets, wait until they are cool, then peel them. Grate them into a big mixing bowl; mix in the rest of the ingredients.
Cover and let marinate for at least 24 hours. Or, spoon the mixture into jars and put those fridge for at least 12 hours; my dad uses mason jars.

Tips:

For the best flavor, use fresh, firm beets. Avoid beets that are bruised or have soft spots.
To easily remove the beet skin, place the cooked beets in a bowl of cold water. The skin will slip right off.
If you don't have time to cook the beets, you can use canned beets. Just be sure to drain and rinse them well before using.
Czwikla can be served as a side dish, a condiment, or a spread. It's also great as a filling for sandwiches and wraps.
Czwikla will keep in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.

Conclusion:

Czwikla is a delicious and versatile dish that's easy to make. With its sweet and tangy flavor, it's a great addition to any meal. Whether you serve it as a side dish, a condiment, or a spread, czwikla is sure to be a hit. So next time you're looking for a new recipe to try, give czwikla a try. You won't be disappointed!